Canning deer meat

It is great. Cut in 3/4 inch cubes, place in quart jars, 1 teaspoon salt, 1 teaspoon shortening, fill with water 1.5 inches from top, tighten lid, boil for 3 hours. To cook, drain water, rinse meat, place in skillet with 2 packs of brown gravy mix (we use pork flavor) and 2 cups of water, cook until gravy thickens. Takes 4-5 minutes, a very quick meal for 3.

I usually do a dozen or so quarts a year. I do I differently than above, but canned deer meat is awesome for sure. I usually can both hams from bucks I kill.

My sister-in-law cans venison and it is really good. Very tender.

Hey Dennis, this ole West Virginia boy thinks there is nothing better. We cut into 3/4 to 1 inch cubes. Put 1 tea spoon salt in the bottom of the jar. Add the cubed meat to 1inch from the top. Add 1to 2 inches of water and snug on the lid.( If the meat is really moist from washing it we only add little or no water at all.) Boil in a water bath canner for three hours. I like to put it in a skillet with some Barbecue sauce and simmer for about 1/2 hour. Or just heat it up with some Mashed taters and gravy. How ever you can it, or how ever you prepare it, IT is GOOOOOD!!! Take care. Allen

MY FAVORITE!!!! I'll can 30-40 quarts per year and it's always the first thing gone!



Cut into big bite size chuncks, put 2 beef bullion cubes in bottom of jars, pack raw meat only, no extra water needed in jars.



Make sure your lids are soaked in hot water to soften the seal for a good fit, put in the pressure cooker for 90 minutes at 10-11 psi.



Stroganoff, veggie soup, or BBQ, it's awesome.

The shadow does are the best tasting.

We do ours like Todd just meat and salt. We use both pint and quart jars. When your in a hurry or on an all day hunt the pints work out well. Have done it that way for the last 4 years, nothing better.